The objective of this study was to explore the effect of red wine bottle aging at 4° and 18°C, both on antioxidant capacity and on the flavor profile of ruby Cabernet Mexican wine. Wine from the same batch was bottled, and half the samples were stored at 4°C and the other half at 18°C. The color was measured and the DPPH (2,2-diphenyl-1-picrylhydrazyl) test performed every 15 days for a 6-month period. At the end of the maturation period, volatiles were analyzed by GC-FID and GC-MS, while sensory evaluation was carried out by QDA. Results showed that antioxidant capacity was higher in wine aged at 18°C, while color, volatiles, and sensory profile showed some differences among wines from each maturation temperature.
The effect of three different conditions for hops addition during must cooking was evaluated on beer produced at laboratory scale. Response variables were volatile composition, sensory perception, and bitterness index, as well as color, pH, sugars, and alcohol content. Results showed that even though the bitterness index was different among treatments, no difference in bitter taste was found by assessors. Volatile composition and sensory analysis showed that there were small changes in the aromatic profile of the beers from the different treatments.
Thank you for visiting our website. Would you like to provide feedback on how we could improve your experience?
This site does not use any third party cookies with one exception — it uses cookies from Google to deliver its services and to analyze traffic.Learn More.